Not all game-day food is ‘sloppy’

January 29, 2014 

Asian Sloppy Joe Sliders.


Most classic Super Bowl party grub generally can be classified one of two ways — spicy Tex-Mex or basic comfort.

We’ve expanded on the basic comfort of sloppy joe sandwiches. Let’s start with the familiar.


Makes 6 sandwiches.

1 pound lean (at least 80 percent) ground beef

1 medium onion, chopped (1/2 cup)

1/2 cup chopped celery

1 cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1/8 teaspoon pepper

6 burger buns, split

In 10-inch skillet, cook beef, onions and celery over medium heat 8 to 10 minutes, stirring occasionally, until beef is done. Drain.

Stir in remaining ingredients except buns. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Spoon into buns.


Makes 20 sliders.

2 tablespoons canola oil

2 medium red onions, finely chopped

1 cup finely chopped celery

3 tablespoons sambal oelek or other Asian chile sauce

2 1/2 tablespoons minced garlic

1 tablespoon peeled, minced fresh ginger

Kosher salt

Freshly ground black pepper

1 pound ground chicken thighs

1 pound ground pork

1 cup hoisin sauce

1 cup drained canned diced tomatoes

1/2 cup fresh lime juice

20 brioche dinner rolls, split and toasted

Shredded iceberg lettuce and spicy pickles, for serving

In a large, deep skillet, heat canola oil until shimmering. Add onions, celery, chili sauce, garlic, ginger and a generous pinch each of salt and pepper.

Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.

Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

Spoon about 1/4 cup of sloppy-Joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.

Sloppy-joe filling can be refrigerated for up to 3 days; reheat gently before serving.


Serves 6 to 8.

1 pound ground beef

1 green bell pepper, seeded and diced

1/2 medium onion, diced

1 cup ketchup

2 teaspoons sriracha

1 tablespoon soy sauce

2 teaspoons teriyaki sauce

3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1 tablespoon vinegar

24-ounce package waffle-cut fries

1 cup shredded cheddar cheese

3 green onions, sliced

Cook ground beef in skillet over medium heat. Drain. Reserve 1 tablespoon pan drippings. Cook bell pepper and onion in reserved pan drippings until softened, about 5 minutes. Return ground beef to pan.

Add remaining ingredients except cheese and green onions. Mix well. Reduce heat to low and simmer for 30 minutes.

While sauce is simmering, cook fries according to package instructions. You want them crispy so they won’t get soggy underneath the sauce.

Turn oven to broil.

Spoon sloppy-joe mixture over top of cooked french fries. Sprinkle with cheese. Broil just until cheese is melted. Sprinkle green onions on top. Serve with additional sriracha sauce, if desired.


Serves 8.

1 tablespoon virgin coconut oil (I used vegetable oil)

1 small sweet onion, diced (about 1/2 cup)

1/2 medium green bell pepper, ribs and seeds removed, and diced (1/2 cup)

2 small cloves garlic, minced

16 ounces extra-firm tofu, crumbled (2 cups)

1/2 teaspoon sea salt

3 cups Kansas City Barbecue Sauce (recipe follows; you’ll need to double it)

8 gluten-free (or regular) burger buns

12 jarred thin sweet pickle slices

16 pickled jalapeno slices

In large skillet over medium heat, heat oil. Add onion and pepper and saute for about 6 minutes or until tender. Add garlic and cook for 1 minute. Remove vegetables from pan and set aside.

In same skillet, saute tofu and sea salt for about 8 minutes or until browned.

Add cooked onions, peppers and garlic to pan, and pour in Kansas City Barbecue Sauce. Stir to combine, reduce heat to low and simmer for 15 minutes.

Divide tofu mixture among buns and top each with 2 slices sweet pickle and 2 slices jalapeno.


Makes about 1 1/2 cups.

1/2 cup ketchup

1/2 cup water

1/8 cup apple cider vinegar

3 tablespoons maple syrup

1 1/2 teaspoons ground black pepper

1/2 teaspoon celery salt

1/2 teaspoon ground allspice

1/4 teaspoon cayenne

1 teaspoon garlic powder

In a high-speed blender, combine ingredients and blend on high until completely smooth. Transfer to an airtight glass container and refrigerate for up to 2 weeks.

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